A classic pairing to serve for brunch or as a snack. The recipe is from “Le Pain Quotidien Cookbook” by Alain Gourmont and Jean- Pierre Gabriel.
Ingredients
- 1 slice sourdough bread
- 1 tbsp Fig Jam
- 80 g Camembert or Brie cut into 5-6mm slices
- 4 walnut halves roughly chopped
- black pepper
Servings:
Instructions
- Preheat the grill to a high setting. Lightly toast the bread on both sides.
- Spread the Fig Jam on top, cover with the cheese then sprinkle with the walnuts and a little black pepper.
- Put under the grill for 3-4 minutes or until the cheese begins to melt. Serve immediately.
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